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Path: utzoo!linus!philabs!seismo!ut-sally!ut-ngp!cmaz504
From: cmaz504@ut-ngp.UUCP (Steve Alexander)
Newsgroups: net.cooks
Subject: Re: Avocados
Message-ID: <121@ut-ngp.UUCP>
Date: Fri, 11-Nov-83 22:56:05 EST
Article-I.D.: ut-ngp.121
Posted: Fri Nov 11 22:56:05 1983
Date-Received: Sun, 13-Nov-83 10:19:01 EST
References: <3656@genrad.UUCP>
Organization: Comp. Center, Univ. of Texas at Austin
Lines: 6

The best way I've found to ripen up a really green avacato is to put it
in a closed nonrefrigerated container for a few days. I suspect the    
increased concentration of carbon dioxide speeds up the process. Usually 
it only takes a day or two.